Quick Thai Noodle Soup
Quick Thai Noodle Soup

Ingredients

Method

  • 1 thumb-sized piece of ginger, roughly chopped
  • 2 red chillies, chopped
  • 1 stalk of lemongrass, peeled and chopped
  • 3 garlic cloves, peeled
  • 1 handful of coriander, chopped
  • A splash of veg oil
  • 1 tbsp coriander seeds
  • 2 pinches of ground turmeric
  • 250ml veg stock
  • 2 handfuls of rice noodles
  • 1 x 400ml can of coconut milk
  • 6-8 peeled tiger prawns
  • 1⁄2 tsp Thai fish sauce
  • Put the ginger, garlic, chilli, lemongrass and coriander in a food processor with a splash of veg oil, and blitz to make a paste. Add the paste to a large pan, and cook for a couple of minutes, then add the coriander seeds (crushed), along with the turmeric and veg stock. Simmer for a couple of minutes.
  • Place the rice noodles in a bowl and pour over some boiling water. Leave to soften for 5 minutes, then drain and set aside. Add the coconut milk to the sauce, reduce the heat, and chuck in the whole prawns, a splash of fish sauce, and some chopped coriander. Serve on top of the noodles in bowls, and enjoy!
20 mins
2 serving
This recipe pairs perfectly with the Bande Apart Aligot 2019 from King Valley, Australia.

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